Food recipes
Fennel, Leek and Spinach Soup
Fennel, Leek and Spinach Soup Ingredients: margarine, regular, 80% fat, composite, stick, without salt fennel, bulb, raw leeks, (bulb and lower leaf-portion), raw soup, chicken broth or bouillon, dry spinach, raw Dire...
Fennel, Leek and Spinach Soup
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
fennel, bulb, raw
leeks, (bulb and lower leaf-portion), raw
soup, chicken broth or bouillon, dry
spinach, raw
Directions:
Melt margarine in large pot over medium heat.
Add fennel and leeks.
Saute until just translucent, about 15 minutes.
Add broth to cover pot.
Simmer until vegetables are tender, about 20 minutes.
Puree soup in small batches in blender until smooth, adding spinach to last batch before pureeing.
Return soup to same pot.Season with salt and pepper.
(Can be prepared 1 day ahead.
Refrigerate until cold, then cover and keep refrigerated.)
Rewarm soup over low heat, stirring occasionally.
Ladle into bowls and serve.
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
fennel, bulb, raw
leeks, (bulb and lower leaf-portion), raw
soup, chicken broth or bouillon, dry
spinach, raw
Directions:
Melt margarine in large pot over medium heat.
Add fennel and leeks.
Saute until just translucent, about 15 minutes.
Add broth to cover pot.
Simmer until vegetables are tender, about 20 minutes.
Puree soup in small batches in blender until smooth, adding spinach to last batch before pureeing.
Return soup to same pot.Season with salt and pepper.
(Can be prepared 1 day ahead.
Refrigerate until cold, then cover and keep refrigerated.)
Rewarm soup over low heat, stirring occasionally.
Ladle into bowls and serve.